Heat oven to 350°F. Line a baking sheet with parchment paper and coat with olive oil.

Carefully spoon vegetable bean mixture into the mushroom caps. Dip and roll each mushroom in beaten egg followed by coating them in bread crumbs. Gently press crumbs into the mushroom to set them in place. Place each cap on parchment paper facing the stuffed part up an inch apart. Bake for 40 minutes at 350°F until golden brown. Serve warm or room temperature with remaining olive oil drizzled over the tops.